Shun Ken Onion; A few of my favorite blades
I have been collecting knives since I was a child, forgoing the newest Malibu Barbie Car at Christmas for the next Benchmade (at least when there was no new Mario Bro's game at the time). My parents supported this bizarre interest by bringing me home exciting and sometimes dangerous relics they discovered in their gypsy-esque travels. It may have been strange in your household to give little girls weapons but I knew how to respect them far more than most adults! One of the things I came to learn along the way (including taking some sword fighting classes!) was the importance of balance in a good blade.
I came upon these about half a year ago when I was seeking out a quality knife for my fabulous foodie father; he likes to spend a lot of time in the kitchen, you see. I was tentative but I was also in a position to hold the piece in hand and roll it around to get a good feel for it. I'm not afraid after all of this time to splurge when it comes to something I plan on using for many years; I've yet to regret a personal purchase for my kitchen.
You may scoff at the price but I have seen far more expensive knives with far lesser value to me and never vice versa (in my experience). I now own this knife, the paring knife and a bread knife and am nowhere near finished stocking up. Some reviews mention chipping but I have yet to have that ever happen (nor have any of the three others I've purchased them for).
Have you ever started to cut into something and found resistance? Have you had to stop and sharpen your blade because you can't cut into a tomato without squishing it down? Pulverize no more: this will so easily slide through things your only worry will be leaving the tips of your fingers intact!